Beef Tacos`

Prep Time
Cook Time
Ready In

"This recipe for one can easily be expanded to serve any number. I often divided it in half for an even lower-calorie meal. Alternative fillings: cooked shredded chicken, frijoles, queso anejo. Can be garnished with guacamole or sour cream."

Original recipe yields 1 serving


  • Serving Size: 1 (606.7 g)
  • Calories 1055.1
  • Total Fat - 60 g
  • Saturated Fat - 22.2 g
  • Cholesterol - 125.8 mg
  • Sodium - 893.5 mg
  • Total Carbohydrate - 88.1 g
  • Dietary Fiber - 10.2 g
  • Sugars - 9.8 g
  • Protein - 47 g
  • Calcium - 854.4 mg
  • Iron - 6.5 mg
  • Vitamin C - 67.9 mg
  • Thiamin - 0.5 mg

Step 1

Heat skillet with 1/4 - 1/2" oil till very hot, cook each tortilla 60 seconds, then flip over and cook 30 seconds on the other side, till slightly crisp.

Step 2

Remove and fold in paper towel. (If using nonstick skillet, preheat skillet over medium heat.

Step 3

Cook tortillas one at a time, 1-2 minutes per side or till warm and limp.)

Step 4

Wipe pan and let cool slightly.

Step 5

Sauté crumbled meat on low, and add onion and garlic.

Step 6

Add seasonings. Keep draining the meat.

Step 7

Add the taco sauce, mix well, and just heat.

Step 8

Divide the mixture evenly onto the warm crisp tortillas, add the tomato, lettuce, any remaining onion, and finally the cheese.

Step 9

Run under broiler or toaster oven just long enough to melt the cheese if desired.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

I like to put everything on each person's plate and then we make our own at the table. I did add refried beans. That way the meat & beans stay warm.

(6 May 2018)